Description
Experience the ultimate fall indulgence with this velvety Pumpkin Mascarpone Pie. Combining earthy pumpkin puree with the luxurious, tangy creaminess of mascarpone cheese, this sophisticated dessert is a crowd-pleaser for any occasion. Designed for busy home cooks, it balances ease of preparation with professional-quality flavor. Each slice offers a silky texture and warm, spiced profile that embodies the cozy essence of autumn. Perfectly set and rich in taste, this pie is sure to become a seasonal favorite in your kitchen.
Ingredients
1 pre-baked 9-inch pie crust
15 oz canned pumpkin puree
8 oz mascarpone cheese, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup heavy cream
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, beat the softened mascarpone and granulated sugar until smooth and creamy.
Mix in the pumpkin puree, pumpkin pie spice, and salt until well incorporated.
Whisk in the eggs one at a time, then stir in the heavy cream and vanilla extract until glossy and smooth.
Pour the filling into the pre-baked crust.
Bake for 45–50 minutes, or until the edges are set but the center has a slight wobble.
Allow the pie to cool completely on a wire rack for at least 3 hours before serving.
Notes
Keep the pie refrigerated for up to 3 days, covered loosely with plastic wrap. If mascarpone is unavailable, full-fat cream cheese is a suitable alternative. For an extra layer of flavor and crunch, try using a gingersnap crust instead of a traditional pastry crust. Serve with a dollop of spiced whipped cream.
- Prep Time: 15
- Cook Time: 50
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg